I was born and raised in Friuli, in a small town called Spilimbergo to be exact. I hold near and dear to me the fresh air of my hometown and the curiosity of those who grew up in the borderlands. I studied at Alma di Gualtiero Marchesi, where I made the first steps towards my greatest passion. I started to work in gourmet restaurants such as Il Piccolo Lago and La Taverna di Colloredo, and then returned to Alma as a pastry assistant to deepen my knowledge in the world of desserts.  

Over the years, my experiences and studies brought me closer to vegetarian food and in 2014 I started working at Joia, a natural restaurant of haute cuisine by Michelin-starred chef, Pietro Leemann, where I stayed for a year. Soon after, my first big responsibilities came: I coordinated the launch of CamBio Gusto, a vegetarian bistro in Mantua and then moved to Rome, where I was given the responsibility of running the kitchen at the Hotel Raphael. In 2016, I returned to Joia to fulfill the role of Sous Chef until the end of March 2018. Today I’m Davide Larise and I am my cuisine.

I work as a freelancer, consultant and trainer for natural cooking restaurants and their staff in Italy and abroad. I hold courses and teaching for various institutions including: ALMA International Cooking School in Parma, Italian Food Academy (with offices in Milan and Rome), Joia Academy in Milan and University of Flavors in Perugia. I write about vegetarian and vegan cuisine and I also cook for events and private dinners.